Craig Claiborne’s Classic Tuna Salad (Revisited with Modern Variations)

A timeless lunchbox staple, Craig Claiborne’s tuna salad recipe has long been celebrated for its crisp texture and bright, tangy profile. This iteration honors the original’s core elements—celery, red onion, and capers—while incorporating insights from culinary experts and home cooks to elevate flavor, texture, and versatility. Below, we present the refined recipe, along with actionable tips to customize it for your taste.

Ingredients (Serves 4–6)

Core Ingredients

• Tuna: 2 cans (5 oz each) solid light tuna, preferably packed in olive oil (not drained; oil preserves flavor and reduces saltiness). Variation: For a lighter twist, mix equal parts white tuna (packed in water or olive oil) with light tuna (Eddie Lew, 40+ years of testing).

• Vegetables:

• 1 cup celery, finely diced (adds crunch; Charles Michener recommends including celery leaves for extra freshness).

• ½ cup red onion, finely diced (mild option: scallions, chopped; Blosmo).

• ½ cup red bell pepper, finely diced (original for color and sweetness).

• ¼ cup grated carrot (adds natural sweetness; optional, per initial recipe).

• Capers: 2 tbsp capers (rinsed to reduce salt; preference: dry-salted capers (not brined) from Italian markets (Julia Childless); white balsamic-preserved capers for subtle sweetness (JillianM)).

• Acidity & Flavor:

• 1 tbsp fresh lemon juice (brightens; Charles Michener adds “a few squirts” for tang).

• 1 tsp Dijon mustard (enhances creaminess; initial recipe suggests 1 tbsp hummus as a savory alternative).

• Creaminess: ½–¾ cup mayonnaise (sugar-free preferred: Duke’s Mayo; Clara Belle Weatherman).

Optional Add-Ins

• ¼ cup kalamata olives, pitted and chopped (Mediterranean flair; initial recipe).

• 2 tbsp dried fried scallions (adds crunch; Eddie Lew, “Googlable!” for convenience).

• 1 cup mashed chickpeas (stretches tuna; A.H., “mild flavor, undetectable to most”).

• 1 tsp Louisiana hot sauce (heat; Eddie Lew).

• Parsley and chives, chopped (Charles Michener: “essential for freshness”).

Step-by-Step Instructions

1. Tuna Prep:

2. For water-packed tuna: Drain thoroughly, then press between paper towels to remove excess moisture (Al’s tip: “squeeze the water out” to avoid sogginess; saved liquid is safe for cats).

3. For olive oil-packed tuna: Keep the oil (it adds richness; initial recipe: “not drained”).

4. Vegetable Prep: Dice celery, red onion, red bell pepper, and carrot (if using) into uniform small pieces. For dried fried scallions, skip raw onion and use the pre-fried variety.

5. Caper Handling: Rinse capers in cold water to reduce saltiness. For brined capers, drain and rinse; for dry-salted capers, rinse lightly and pat dry.

6. Mixing Base: In a large bowl, combine tuna (with oil if using) and all diced vegetables. Add capers, lemon juice, Dijon mustard (or hummus), and mayo (start with ½ cup; adjust to taste).

7. Finishing Touches: Stir in fresh herbs (parsley, chives, celery leaves), dried fried scallions, and a splash of high-quality olive oil (Charles Michener: “a splash of really good olive oil” for depth). Adjust salt/pepper to taste.

8. Storage & Serving: Refrigerate for 1–2 hours to meld flavors. Serve chilled, ideal for lunchboxes or picnic platters.

Expert Tips & Variations

• Tuna Selection: Oil-packed tuna (e.g., Tonnino Ventresca, Wild Planet) is less salty than water-packed (JillianM). Mix white and light tuna for a richer profile (Eddie Lew: “40 years of testing”).

• Texture Boosters:

• Press water from water-packed tuna to avoid sogginess (Al).

• Add dried fried scallions or garlic (Eddie Lew: “crunch without raw onion bite”).

• Caper Optimization: White balsamic-preserved capers add sweetness (JillianM); dry-salted capers (not brined) are superior (Julia Childless).

• Flavor Twists:

• Replace capers with dill (Tom G.: “herby tang”).

• Add hot sauce for heat (Eddie Lew) or lemon zest for brightness.

• Dietary Adaptations: Swap mayo for Greek yogurt (lower fat) or add chickpeas to stretch portions (A.H.).

Conclusion

Craig Claiborne’s tuna salad remains a beloved classic, and with modern tweaks—from caper preservation to texture enhancers—it evolves while staying true to its roots. Whether packed for lunch or shared at a picnic, this recipe balances tradition with personalization, ensuring every bite is both satisfying and memorable. Enjoy!

— Adapted from The New York Times and culinary reviews.